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<pre>Even at the restaurants that work hardest at being "authentically" Italian,
servers regularly call it "broo-shetta." Then it comes piled with all kinds
of outlandish stuff. I think bruschetta (fellow Americans...ch = k in
Italian pronunciation) is best when simple...good bread grilled or
toasted, rubbed with a raw clove of garlic, drizzled with the best oil you
can find, and maybe sprinkled with some salt (especially in tuscany, where
the fettunta is made with unsalted bread)...in the summer, when they are
warm and ripe and just off the vine, chopped tomatoes with torn leaves of
fresh basil are okay.

Jim

www.realgoodfood.com
</pre>
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<pre>Swamped with recipes. Now I even know how to spell it.
Thanks y'all

Andrew & Val
</pre>
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<pre>In France we add on the top of the chopped tomatoes slices of fresh
MOZARELLA ( it is a fresh italian cheese) and some salt and peper, some more
basil and olive oil

Alain Scemla
Olive Oil Company




Andrew Brown a écrit:

> From: Andrew Brown <drewbrow@senet.com.au>
>
> Swamped with recipes. Now I even know how to spell it.
> Thanks y'all
>
> Andrew & Val
>
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</pre>
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<pre>I am compelled to contribute to this discussion. At my oil house the olives
come in, are washed, kneaded and then the oil begins to run. The bread is
popped in a toaster, I grab a clove of garlic and really rub it into the
bread and then. And then I hold the garliced bread under the spout of the
freshly - you cannot get fresher - extracted oil. It lierally pours onto
the bread, no half measures here, and then consumed. Absolute seventh
heaven. Quite often we have to press through the night. At these times a
local bottle (or two) of good red wine is consumed.

Look forward to this my friends. It is quite exquisite.

My press only processes 100kg/hr but it produces some of the finest oils I
have tasted. Although a young country (in terms olive oil production) we
are gaining considerable knowledge as we progress. The verdale, the
mission, the sevillano and, this year, the corregiola will be tasted. Along
with a whole batch of unknowns - the colonials!

As my wife is often with me on these occasions I can assure Marco that the
Valentine effect is quite pronounced. And Marco, thanks for that link.
'Twas really interesting and I have come away with new ideas for this years
pressings.

Regards

----- Original Message -----
From: Andrea Fabbri <fabbri@ipruniv.cce.unipr.it>
To: <OliveOil@onelist.com>
Sent: Tuesday, February 15, 2000 7:35 PM
Subject: Re: [OliveOil] BRUSCHETTA


> From: Andrea Fabbri <fabbri@ipruniv.cce.unipr.it>
>
> What about some smoked salmon, or caviar in top of the slice of bread?
Like
> many traditional dishes, this extremely simple and poor snack has become a
> delicacy. As a middle aged tuscan, I feel compelled to remind the
participants
> to the list that fettunta or bruschetta (we prefer fettunta, bruschetta is
more
> of the Latium, or Rome region) is plain crusty bread (not any bread, but
how
> can I describe our bread?): the slice is kept on the grill until slightly
> brown, then we scratch some garlic on it, salt, dip the surface in a thin
layer
> of oil (in a plate), then eat it. It is more a snack than a course of a
normal
> lunch. Great while you're pruning your olives, and somebody comes with it
from
> the house, for a quick "smoko". But nothing more.
>
> alain scemla wrote:
>
> > From: alain scemla <ascemla@club-internet.fr>
> >
> > In France we add on the top of the chopped tomatoes slices of fresh
> > MOZARELLA ( it is a fresh italian cheese) and some salt and peper, some
more
> > basil and olive oil
> >
> > Alain Scemla
> > Olive Oil Company
> >
>
>
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</pre>
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<pre>What about some smoked salmon, or caviar in top of the slice of bread? Like
many traditional dishes, this extremely simple and poor snack has become a
delicacy. As a middle aged tuscan, I feel compelled to remind the participants
to the list that fettunta or bruschetta (we prefer fettunta, bruschetta is more
of the Latium, or Rome region) is plain crusty bread (not any bread, but how
can I describe our bread?): the slice is kept on the grill until slightly
brown, then we scratch some garlic on it, salt, dip the surface in a thin layer
of oil (in a plate), then eat it. It is more a snack than a course of a normal
lunch. Great while you're pruning your olives, and somebody comes with it from
the house, for a quick "smoko". But nothing more.

alain scemla wrote:

> From: alain scemla <ascemla@club-internet.fr>
>
> In France we add on the top of the chopped tomatoes slices of fresh
> MOZARELLA ( it is a fresh italian cheese) and some salt and peper, some more
> basil and olive oil
>
> Alain Scemla
> Olive Oil Company
>
</pre>
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<pre>Also useful for the bruschetta test. When eating in an Italian
ristorante outside Italy watch for the pronounciation of bruschetta. If
they say brooshetta or broos (ch) etta walk out - its a fake.

Cheers Brian Chatterton.
</pre>
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<pre>Alle 09.15 20/02/2000 +0000, tn7685@orvienet.it ha mandato a Marco questo
messaggio:
> Also useful for the bruschetta test. When eating in an Italian
>ristorante outside Italy watch for the pronounciation of bruschetta. If
>they say brooshetta or broos (ch) etta walk out - its a fake.
>
>Cheers Brian Chatterton.
>

Must look into my Win31 Italian Dictionary: there are 20,000 Wav files for
correct pronounciations. Stay tuned!

Marco Bernardini
</pre>
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<pre>Peter,

You are becoming a trend setter, now I will be forced to build a wood fired
oven next to our 'frantoio'. Anyone for bruschetta and local wine?

Phil Bramley

-----Original Message-----
From: Brian Chatterton [mailto:tn7685@orvienet.it]
Sent: Friday, 28 July 2000 4:53 PM
To: Olive List
Subject: [OliveOil] bruschetta


A toaster at the frantoio is not the same. You must have an open fire
and hack the slices off the loaf. Plenty of oil and garlic - also salt
if it is Umbrian style bread that is usually unsalted.

Cheers Brian Chatterton.


[Non-text portions of this message have been removed]




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</pre>
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<pre>Brian

> A toaster at the frantoio is not the same. You must have an open fire
> and hack the slices off the loaf. Plenty of oil and garlic - also salt
> if it is Umbrian style bread that is usually unsalted.

As it happens I have just finished doing a "concept plan" for our local
council. Among other things in this model frantoio/grove is an open fire
with inglenooks on both sides where prospective oilers can sample their
wares as they come out of the centrifuge. The building will be of mudbrick
but, nonetheless, will comply with local Health Department strictures. This
will cause some difficulty but...

My co-tenant of the current premises is Turkish and runs a wonderful
takeaway Turkish food business. He will move with me and his bread, Turkish
unleavened, just out of the oven! Mmmmm!
Untoasted really fresh bread, a clove of garlic crushed onto same, liberally
drizzled with the finest oils is absolute bliss. Warming your backside on a
Winter's evening whilst doing same makes for a pleasure almost beyond words;
especially after days of toil in the field harvesting this magnificent
fruit. I may throw away the toaster.

Regards
</pre>
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<pre>A toaster at the frantoio is not the same. You must have an open fire
and hack the slices off the loaf. Plenty of oil and garlic - also salt
if it is Umbrian style bread that is usually unsalted.

Cheers Brian Chatterton.


[Non-text portions of this message have been removed]
</pre>
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